Видео

Wonderful!

Thank you 😋

Thank you! This was a 48 hr cold fermentation inside the fridge.

omg, Thanks for watching! It was my first travel food vlog so I have no clue how it’ll pan out. I’m glad you had fun watching it and Arigato!

Just a regular active dry yeast.👍

Stems are just for the show 😂

I’ll try! Thanks.

Hey! Thanks for watching! Nowadays I’ve been testing by taking the pizza out after few mins and reheating the oven until the stone temperature to reach back again to 700F°. I’ll then place the pizza back in the oven again ( flame off ) and cook the bottom for few more mins. It’s been working pretty well for me 🤙

Thanks for watching! RUclips is not my thing, but I love sharing my love for pizzas 🍕

Thanks for your comment. Dough making is here. ruclips.net/video/6pfgPpA8c9g/видео.htmlsi=WF9XsIOxYw6gv606

I used Tony Gemignani’s type 00 flour for this one.😋

Thanks for watching. Most restaurants specializing in handmade sobas are made with 20% wheat flour content. It’s referred to as “Ni Hachi Soba” ( 20%/ 80% soba ). There are restaurants that serves 100% buckwheat but with limited amount of servings.

@@PizzaDoughjo l love the idea of making pure buckwheat noodle at home.l like challenges l guess.😀

Thank you 🙌

Thank you! Slurp❗️😋

Have fun! Everyday is a holiday season with this dessert 😄

I’m not sure, Vito mentioned and not sure if he was right or not.🤷🏻‍♂️

I used high protein flour. For this one I used Tony Gemniani’s high protein flour.

@@PizzaDoughjo Tony Gemignani’s “California Artisan” Type 00 Pizza Flour This is the only flour I see on his website is it this one ? thanks.

🤙 you did the perfect research. That’s the one. This flour is very easy to handle. 👍

@@PizzaDoughjothanks 🤗

Basil, oregano, garlic s&p, onions, evoo & whole peeled tomatoes.

For 12in, 225g.

Just arugulas

I used rolling pin to pushed the air out to the edges. Make sure the dough is rolled to crispy thin 👍

@@PizzaDoughjo your tip really worked for me! What I did wrong is that I even flat out the edges. I need to practice more though, but thank you so much

Does he share meatballs secrets on RUclips? Curious to know 👀

You know, I own the PRESTO PIZZAZZ Plus and it makes the BEST homemade pizza !!!

Marks cooks it again with his own seasonings.

There is a steel specifically for Ooni but I won’t recommend using it for Neapolitan. Heat conductivity is so strong, it’ll easily burn the undercarriage.

This was done with cold fermentation of 2 days. Don’t have a video but thinking about making one.

​@@PizzaDoughjoplease make one!

Any oil is ok

Thank you! I’ve been trying different styles of pizzas so more videos coming up!

Dough In the description. For Sauce, add onions, oregano, basil, S&P to tomato can. Cook and taste to your likings. 🤙

Thank you!

Thanks!

I used all purpose from Giusto’s 🍕

Thank you!!

Just a little bit of patience 😄

Thank you!!

💪💪💪

Oh, me too!! Is there a good NY style pizza in your area?